Method

1. Using a teaspoon, scrape out the seeds from the cucumber halves. Cut the cucumber into matchsticks, then sprinkle with the salt and leave to stand for 1 hour. Rinse the cucumber and squeeze out any excess moisture.

2. Heat the oil in a wok and stir-fry the dried chillies until blackened, then remove from the heat. Add the ginger, fresh chilli, mushrooms, vinegar, sugar and Szechuan peppercorns and stir.

3. Add the cucumber to the mixture and spoon into sterilised jars. Leave to marinate for 2 days before serving.